Miso-Glazed Eggplant and Tofu with Sesame Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky eggplant and firm tofu bathed in savory-sweet miso glaze, served atop a bed of lightly steamed bok choy. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 50 minutes pairs eggplant, firm tofu, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (12 ratings) Prep: 25 min Cook: 25 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 medium eggplants into 1-inch thick slices. Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1-inch cubes.
  2. Step 2: Whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp toasted sesame oil in a bowl until smooth.
  3. Step 3: Arrange tofu cubes and eggplant slices in a single layer on a baking sheet. Brush generously with miso glaze.
  4. Step 4: Roast at 400°F for 20 minutes until eggplant is tender and golden. While roasting, steam 4 cups bok choy for 3 minutes until bright green.
  5. Step 5: Sauté 2 minced garlic cloves in 1 tsp sesame oil until fragrant (30 seconds). Toss with steamed bok choy and sprinkle with 1 tbsp sesame seeds. Serve glaze-drizzled eggplant and tofu over bok choy.

Frequently asked questions

How long does Miso-Glazed Eggplant and Tofu with Sesame Greens take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Eggplant and Tofu with Sesame Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant and Tofu with Sesame Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Eggplant and Tofu with Sesame Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Eggplant and Tofu with Sesame Greens vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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